Mary Taylor Simeti - Cooking - 1989 - 336 pages
A celebration of Sicilian food describes the history of the island's cuisine, from antiquity to the present, and provides a selection of one hundred recipes
Reay Tannahill - Cooking - 1973 - 448 pages
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
Calvin W. Schwabe - Cooking - 1988 - 476 pages
Includes recipes for cooking horse meat, goats, dogs, cats, rats, rabbits, hares, squirrels, turtles, snakes, eels, sharks, frogs, and insects, among other unusual food sources.
Sue Hubbell - 1993 - 276 pages
Discusses the characteristics and behavior of butterflies, gnats, midges, daddy longlegs, dragonflies, and crickets